Bucatini with Crispy Salami and Tomatoes
6/5/2017, 11 a.m.
SERVES: 4 / TOTAL TIME: 0:35
• kosher salt
• 1 lb. bucatini
• 1/4 lb. thick-cut salami, cut into matchsticks
• 1 clove garlic, grated
• 2 c. crushed tomatoes
• Freshly ground black pepper
• 12 oz. mini mozzarella balls, torn in half
• 1/4 c. chopped fresh basil
Preheat oven to 350°. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente, less 2 minutes. Reserve 1/2 cup pasta water.
Meanwhile, in a large cast-iron skillet over medium heat, cook salami until crispy, about 5 minutes. Transfer salami to a small plate and set aside. Cook garlic in remaining oil, about 1 minute. Add crushed tomatoes and season with salt and pepper; cook for 2 minutes.
Drain pasta and return to pot. Add tomato sauce, half of bocconcini and half the salami to pot and mix together. Transfer back to skillet and top with remaining bocconcini. Bake until cheese is melty and pasta is heated through, 15 minutes. Garnish with remaining salami and basil. Serve immediately.